Raspberry Coconut Ice Pops (Printable)

Creamy, fruity combination of raspberries and coconut milk for a cool summer delight.

# What You'll Need:

→ Fruit Layer

01 - 2 cups fresh or frozen raspberries
02 - 2 tablespoons honey or maple syrup (for vegan option)
03 - 1 tablespoon lemon juice

→ Coconut Layer

04 - 1 can (13.5 oz) full-fat coconut milk
05 - 2 tablespoons honey or maple syrup
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt

# How-To:

01 - Combine raspberries, honey or maple syrup, and lemon juice in a blender. Blend until smooth. Taste and adjust sweetness as desired.
02 - Whisk coconut milk, honey or maple syrup, vanilla extract, and salt together in a bowl until fully combined and smooth.
03 - Spoon about 1 to 2 tablespoons of raspberry puree into the bottom of each ice pop mold.
04 - Pour coconut mixture over the raspberry layer to fill molds. For a marbled effect, gently swirl the layers with a skewer or knife.
05 - Insert sticks and freeze the molds for at least 4 hours until completely solid.
06 - Run molds briefly under warm water to loosen ice pops and gently remove. Serve immediately.

# Expert Advice:

01 -
  • They come together in ten minutes but taste like you spent all day planning.
  • The creamy coconut plays perfectly against the bright tang of raspberries—it's sophisticated without being fussy.
  • Completely vegan and dairy-free, yet no one will miss anything; they're just genuinely delicious.
  • You get a satisfying frozen treat without refined sugar or weird additives.
02 -
  • The first time I didn't fully whisk the coconut layer and ended up with grainy frozen pops—now I whisk until it's silky smooth, which takes maybe ninety seconds more but makes all the difference.
  • I used to skip the lemon juice thinking it was optional, and the raspberries tasted almost cloyingly sweet; now I see it as essential for balance, not decoration.
  • Freezing time matters: anything less than four hours and they'll still be partially soft in the center, which sounds nice until you bite into an icy exterior and a creamy inside.
03 -
  • If your coconut milk is watery on top, don't pour that liquid away—whisk the whole can together and it actually gives you a better texture than using just the cream.
  • Slightly thawed molds unmold more easily than rock-solid ones, so if you're struggling, let them sit at room temperature for two minutes before running them under water.
Return